Stuffed Clam Shells Areganata
This dish uses the shells, not the clams.
2 tablespoons butter
1/4 cup minced onion
1 clove garlic, minced
1 cup minced tofu
3/4 cup fresh whole wheat bread crumbs
1/4 cup wheat germ
1/4 cup minced celery
2 tablespoons minced parsley
1/2 teaspoon dried basil
1 teaspoon oregano
1/2 teaspoon salt pepper
2 tablespoons dry white wine
1 tablespoon oil
Preheat oven to 350 to 375 degrees.
Melt butter in a skillet and sauté onion and garlic until tender but not brown. Remove from heat and add remaining ingredients. Mix well and spoon into 8 clam shells or small ceramic ramekins. If you have neither, fashion you own with foil as described below.
Bake for 10 minutes, until crispy. Serve hot.
Stuffed shells can be assembled in advance and chilled until ready to bake.
About clam shells: Sterilized, reusable clam shells are available commercially. Lacking these or a suitable substitute, you can fashion small shallow cups by molding foil around the bottom of a custard cup or glass. Leave a small lip about 1/4 inch high to contain the filling.